Stir-Fried Bean Sprouts

Prep time: 10 minutes

Cook time: 3 minutes

Total time: 13 minutes

Servings: 4 servings

Country of Origin

China (Nationwide / Home cooking style)

Description

A masterclass in rapid high-heat stir-frying. Plump, juicy mung bean sprouts are flash-cooked in a blistering wok for mere seconds alongside fragrant scallions and garlic, finished with a crucial splash of rice vinegar to seal in their explosive, water-chestnut-like crunch.

Presentation & How It's Eaten

Served piping hot on a shallow dish, glistening under a clear micro-glaze with bright green scallion rods running through the silver sprouts. It is eaten quickly with chopsticks while still steaming.

Ingredients

• 400g (14 oz) fresh mung bean sprouts

• 3 scallions (cut into 2-inch pieces)

• 2 cloves garlic (sliced thin)

• 2 tbsp vegetable oil

• 1/2 tsp fine salt

• 1/2 tsp sugar

• 1 tbsp white rice vinegar

• 1/2 tsp pure toasted sesame oil

Step-by-Step Directions

1. Wash and Drain: Wash the mung bean sprouts thoroughly in a large bowl of cold water. Pick out any loose green hulls. Shake them vigorously and drain in a colander for 5 minutes until completely dry.

2. Heat Wok: Heat the vegetable oil in a large wok over maximum high heat until smoking.

3. Bloom Aromatics: Throw in the sliced garlic and scallion pieces. Stir-fry rapidly for just 10 seconds to flavor the oil.

4. Flash Stir-Fry: Dump all the dry bean sprouts into the screaming-hot wok. Toss immediately and continuously over maximum heat for exactly 1 minute.

5. Season and Crisp: Sprinkle the salt and sugar over the sprouts. Pour the white rice vinegar directly around the hot upper rim of the wok so it sizzles and turns to steam as it slides down into the food.

6. Finish: Toss vigorously for another 30 seconds until the sprouts are just slightly softened but still completely rigid and snappy. Turn off the heat, stir in the sesame oil, and plate instantly.

Cooking Tips

• The Rim Pour Technique: Never pour the vinegar directly onto the cold pile of sprouts in the center of the pan. Pouring it along the scorching-hot metal sides of the wok flashes off the harsh raw acidity, leaving behind a beautiful, clean, and sweet tart aroma that brightens the greens.

Nutrition Facts

(Estimated per serving)

• Calories: ~70 kcal

• Total Fat: 7g

• Saturated Fat: 1g

• Cholesterol: 0mg

• Sodium: ~310mg

• Total Carbohydrates: 3g

• Dietary Fiber: 1g

• Sugars: 1.5g

• Protein: 1.5g